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Mar. Drugs 2011, 9(6), 1142-1156; https://doi.org/10.3390/md9061142

Antioxidant and Antiproliferative Activities of Heated Sterilized Pepsin Hydrolysate Derived from Half-Fin Anchovy (Setipinna taty)

1
College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316000, China
2
College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
3
College of Marine Science, Zhejiang Ocean University, Zhoushan 316000, China
*
Author to whom correspondence should be addressed.
Received: 9 May 2011 / Revised: 14 June 2011 / Accepted: 15 June 2011 / Published: 23 June 2011
(This article belongs to the Special Issue Marine Functional Food)
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Abstract

In this paper we studied the antioxidant and antiproliferative activities of the heated pepsin hydrolysate from a marine fish half-fin anchovy (HAHp-H). Furthermore, we compared the chemical profiles including the amino acid composition, the browning intensity, the IR and UV-visible spectra, and the molecular weight distribution between the half-fin anchovy pepsin hydrolysate (HAHp) and HAHp-H. Results showed that heat sterilization on HAHp improved the 1,1-diphenyl-2-picryl-hydrazil (DPPH) radical-scavenging activity and reducing power. In addition, the antiproliferative activities were all increased for HAHp-H on DU-145 human prostate cancer cell line, 1299 human lung cancer cell line and 109 human esophagus cancer cell line. The contents of free amino acid and reducing sugar of HAHp-H were decreased (P < 0.05). However, hydrophobic amino acid residues and the browning intensity of HAHp-H were increased. FT-IR spectroscopy indicated that amide I and amide III bands of HAHp-H were slightly modified, whereas band intensity of amide II was reduced dramatically. Thermal sterilization resulted in the increased fractions of HAHp-H with molecular weight of 3000–5000 Da and below 500 Da. The enhanced antioxidant and antiproliferative activities of HAHp-H might be attributed to the Maillard reaction. View Full-Text
Keywords: half-fin anchovy pepsin hydrolysate; heated sterilization; antioxidant activity; antiproliferative activity; chemical profile half-fin anchovy pepsin hydrolysate; heated sterilization; antioxidant activity; antiproliferative activity; chemical profile
This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).
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Song, R.; Wei, R.; Zhang, B.; Yang, Z.; Wang, D. Antioxidant and Antiproliferative Activities of Heated Sterilized Pepsin Hydrolysate Derived from Half-Fin Anchovy (Setipinna taty). Mar. Drugs 2011, 9, 1142-1156.

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